Spring Soup
Printable Version
 
 
  Ingredients:

4 young carrots
2-3 young leeks according to size (or 8-10 spring onions)
1½ oz butter
3/4 oz flour
1½ pints chicken stock (or water and chicken cubes)
4 oz cauliflower flowerets
2-3 tablespoons peas
2-3 tablespoons young green beans
a little sugar
2 level tablespoons mixed parsley, chervil, mint and thyme

LIAISON:
1/4 pint cream
2 egg yolks
   
  Making:
     
  1. Peel and dice the carrots. Wash the leeks or spring onions thoroughly and cut the white part into slices. Melt the butter and cook these vegetables gently in a covered pan for 5-6 minutes without allowing to brown. Sprinkle in flour, mix thoroughly, then add stock. Blend well until smooth and bring to the boil, stirring constantly. Cook for a few more minutes before adding cauliflower flowerets, peas, sliced beans and sugar. Simmer for 15 minutes. Add the herbs, and cook for a few more minutes, to draw out flavour of the herbs. Season to taste.
  2. Make the liaison by mixing the cream with the egg yolks. Take a few spoonfuls of the hot soup and mix well with the cream and egg yolk mixture before straining it back into the soup, stirring constantly. Re-heat, being very careful not to allow soup to boil as this causes egg to curdle and spoils the texture of the soup.
 
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